Pasta e Fagioli

I've tried to make Pasta e Fagioli a few times, but never really found one I was in love with.

Until now.


Thanks to Brooke for posting this copycat from the Olive Garden - I will never, ever try another recipe.

This makes a TON - be prepared to either have a lot of company or to freeze a good amount.

I can't wait to make this again - so freaken fabulous.

Cooking spray
1 lb. ground beef
1 small onion, diced
1/2 of a small 1 lb. bag of baby carrots, chopped
5 stalks of celery, diced
2 (14.5 oz.) cans of diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 (32 oz.) carton + 1 (14.5 oz.) can of beef broth (I also used an additional can of beef broth)
1 1/2 tsp oregano
1 1/4 tsp pepper
2 1/2 tsp fresh parsley, chopped (I used dry)
3/4 tsp tabasco sauce
1 jar (1 lb. 10 oz.) spaghetti sauce
1 cup dry small pasta (such as ditalini or elbow macaroni)
salt to taste

Brown ground beef in oil. Drain if necessary.
Add onion, carrot, celery and diced tomatoes. Simmer 10 minutes.
Add beans, beef broth, oregano, pepper, parsley, tabasco sauce and spaghetti sauce.
Simmer soup on low for about 30-45 minutes until carrots are almost tender.
Add pasta to pot and simmer on low for about 15-30 minutes until pasta is just shy of al dente. As the soup cools, the pasta will absorb the broth. You can cook the pasta separate and add it to the soup after the soup has cooled.